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Berry Smoothie Bowls With Hibiscus And Cashew Butter

Category: food

1. For the cashew butter: Add the cashews to a blender. Cover and blend on high for 6-8 minutes, scraping down the sides from time to time, until smooth and creamy; the blender will get warm as it grinds.

2. Add the sea salt, honey, and water, and blend until incorporated, 1-2 minutes. Set aside until needed.

3. For the smoothie bowls: Grind together the hibiscus powder, oats, chia seeds, and hemp seeds in a grinder.

4. Blend together the frozen berries and banana in a blender until broken down and starting to bind. Add the hibiscus powder, milk, yoghurt, honey, and cashew butter, blending on low until smooth and softly frozen in texture, 3-4 minutes.

5. To serve: Divide between bowls and top with more cashew butter, the berries, and some bee pollen before serving.

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  • Serves: 4
  • Time needed: 20 minutes
  • Difficulty Easy


  • 125 g | 1 cup unsalted cashews
  • 1/4 tsp flaked sea salt
  • 1 tbsp honey
  • 1 tbsp warm water
  • 3 tsp hibiscus powder
  • 4 tbsp rolled oats
  • 1 tbsp black chia seeds
  • 1 tbsp hulled hemp seeds
  • 300 g | 2 cups frozen strawberries, chopped
  • 300 g | 2 cups frozen raspberries
  • 2 small bananas, sliced
  • 250 ml milk, or almond milk
  • 175 g | 3/4 cup Greek yoghurt, or almond milk yoghurt
  • 3 tbsp honey
  • 3 tbsp prepared cashew butter
  • 150 g | 1 cup strawberries, hulled and sliced into coins
  • 125 g | 3/4 cup raspberries, halved
  • 2 - 3 tbsp bee pollen

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